Trout with Garlic and Soy
- 1whole side of ocean trout
- ½ tspsalt flakes
- ¼ tspwhite pepper
- Lemon cheeks, to serve
Garlic & soy sauce
- 1 tspextra-virgin olive oil
- 3cloves garlic, peeled and roughly chopped
- ½ tspcaster sugar
- 3 tbsplight soy sauce
Resting time 2 minutes
Heat the oven to 200ºC (fan-forced) and line a tray with baking paper. Lightly oil the baking paper, place the trout skin-side down on the tray and scatter with the salt and white pepper. You don’t need to rub the salt and pepper into the fish. Bake for 10–12 minutes and rest for a further 2 minutes before serving.
Sauce, Fry the garlic in olive oil until it starts to brown. Add caster sugar, continue to fry until the garlic is golden brown. Remove from the heat, pour the soy sauce into the pan and stir until the sugar is dissolved.
Serve the ocean trout on the baking paper, and when eating, separate the flesh from the skin. It should come away very easily. Discard the skin. Serve with lemon cheeks and the garlic and soy sauce on the side.
Sauvignon Blanc’s light crispness should pair nicely with trout